What I'm Cooking with Greens

CSA season is my favorite. I'm always bummed when the growing season ends in the fall and I anxiously await my first share every spring. There is nothing like getting fresh food, organically grown 2 miles up the street from me. And the experience of going to the farm, my kids getting to interact with the farmers who grow their food and see where it comes from is so important to me. I love that we get to try new vegetables that you can't find in stores, like garlic scapes. I had never heard of them before joining my CSA and they are probably my favorite vegetable. I have made pesto with them, but my favorite way to eat them is grilled with a little olive oil, salt and pepper. Simple and delicious!

CSA stands for Community Sponsored Agriculture. In most cases, the customer pays the farmer a bulk sum either at the beginning of, or before, the growing season and then shares in the harvest for the duration of the season. It is a great way to support people in your community and get food with higher nutrient density (not to mention flavor!) than you would get from the grocery store. If you aren't near a farm that offers a CSA, or don't want to commit to that many vegetables a week, the Farmers Market is also a great way to support the people in your community!

We have a full share, which means LOTS of veggies each week. We have no problems meeting our recommended daily intake of 6 cups of vegetables, and I want to share with you how we do it!

Our first share was:

• Potatoes

• Tatsoi (a kind of spinach)

• Bok choy

• Kale

• Lettuce

• Sweet White Turnips (and their greens)

• Broccoli

• Arugula

My plan for the week:

• Chinese-style Tofu and Broccoli over rice

• Lettuce and Arugula Salad with turnips. tomato, cucumber, and olives (to which I added some leftover rice and mung beans to make it a full meal)

• Crustless Quiche with the turnip and broccoli greens and tomato

• Curried Potatoes and Chickpeas with Tatsoi

• Chicken/Tempeh stir fry with Bok Choy, Carrots, and Mushrooms

• Cut up the remaining turnips to dip in hummus as snacks

• Kale was added to smoothies and eggs in the morning

Want more ideas and inspiration on how to use the fresh vegetables you get from either your CSA or Farmer's Market this season? Follow us on Instagram!